Oranges have been coming up in my weekly fruit bag from Growing Communities, wonderful gifts from the Mediterranean sun at the end of our grey and windy British winter. Sometimes I love the juiciness and slight acidity of an orange, somehow it quenches my thirst. Most times I use orange rinds and juices in dressings, mixed with rice, on my porridge or in cakes… Last week, for a change, I made an orange juice jelly with agar agar flakes (inspired from a recipe in Allegra McEvedy’s Colour Cookbook which Niall gave me a few years ago) . The oranges were blood oranges, so the colour was amazing (no colouring!), see the pictures below.
The ingredients were simply the orange juice and agar agar (10g per 1 litre of liquid, added to the simmering juice, whisk a few minutes). Once cooled and the jelly set, I mixed a little amount of light tahini with some of the jelly which took on a light pink colour. I served at room temperature, in a glass dish, garnished with sliced date and finely sliced orange rind….just needs a biscuit 🙂
